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This Savory Zucchini, Mushroom, and Onion Soufflé features whole, tender rounds of zucchini and mushrooms, allowing you to enjoy the full, fresh flavor and texture of each vegetable. The zucchini retains its slightly crisp bite, while the mushrooms provide a rich, earthy depth. The onions add a touch of sweetness, balancing the savory notes of the dish. The vegetables are nestled in a light, airy soufflé base that perfectly supports their natural flavors, making each bite a delightful experience of whole, vibrant veggies.
Yields: 1 oven-to-table pie dish
2 tablespoons Gefen Olive Oil
1 large Spanish onion, diced
8 ounces sliced baby bella mushrooms
1 bag Beleaves Frozen Zucchini
3 eggs
2 heaping tablespoons Gefen Mayonnaise
1 and 1/2 tablespoons onion soup mix
1 teaspoon garlic powder
1/2 teaspoon black pepper
salt, to taste
leaves from 4 parsley stems, cleaned
Preheat oven to 400 degrees Fahrenheit.
In a sauté pan, heat olive oil, add onion and sauté until onions are just starting to turn golden. Add mushrooms and zucchini, then sauté for five minutes while stirring constantly.
In a bowl, combine eggs, mayonnaise, and spices. Add sauteed vegetables and mix gently yet well, until all combined. You want to keep the vegetables whole.
Add the mixture to the dish, sprinkle with some fresh parsley leaves, and place into the oven. Bake for for 30 minutes, then reduce the oven temperature to 350 degrees Fahrenheit and bake for an additional 15 minutes.
Sponsored by Beleaves
Photography by Sarah Husney
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How many fresh zucchinis would this need? (instead of frozen)
I would use 16 oz or 1 lb of fresh zucchinis.
can this recipe be frozen?
How many grams of zucchini is this? I don’t have beleave frozen veggies here in Israel